Early modern recipe books

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An other CambrigeWay: Mrs Crayford.

Nine beaten eggs, the Cocks tredles throwen away, mixed with a quart of cream, out on a soft fyer tell its warme, then ad 3 or 4 spoonfull of Sack, keeping it stirring tell it be curdled like a cheese, very tender; then whey out, in a fine cloth, or sive, letting the curd [?] to tell it be colde, then ni a stone mortor (if you have it) grinde with it, 3 ounces of beaten Almons, softly, sweetening it now & then with sugar in its grinding . . .

to make wine of Raisone Take to ^L of malaga Raisons [wish &] dry and bruie them in a morter put them in tub ya^t hath a hole in y^e bottom who which hole must be stoped with a smoos^th stall ya^t will fit it about y^e borderpart of which must be put a thorn such as Brewers use to keep there grains from Runing out whi^ch there Lyouor put to them 10 gallons of water first boyled and then fooled, ^again louer y^e [?esel] Close th^hat the Spirite fly not out let it Stand a week in Sumer & a fornight in y^e wintor Stir it once every day Except the Last day thend raw out the top & Let Run into a tub then Strain it through bou or bag into another vessel if it be

To make Rasberrey wine Take five quarts of of water boyle it till a quart is wasted then take 4 pounds of raisons of the sun picke & wash them & bruise them a loute & put them in an [?] earthen pot then take :6:' quarts of Raspises brule them a very little andpower on all ye watter boyling hott adde there to halfe a pound of loaf Suger stir all togather and for ye [?] in a cool celler, close couered stiring it well once a day for :4:dats to gather then let the Liquor run through a chese hair sive & put it into a close[?] [?] a pound of sugar mose for two days to [?] and then drawne boele if wth a lump of Sugar

& when it last quick of ye lemons then put it all togather straine & sweaten it with dubld refine sugar then let it on the f[?] chafin dish of coles in a [?] slirting it al one way let it is as thick as creame then put it in your dishs & serve it cold

lay a paper in the pan well rub with butter & spred a pece all over pan then take 4 eggs pulling away of ye while beat them togather [?] wel ? with ye rise flower 2 spoon, and put it all to ye creame ye allmo[nd] & let scold on ye fier for a quarter half an hour the Allmond being ly beaten with rosewater & ming very well with ye creame rice & putting thereto when ye creame is ye fire & a good pece of butter & sugar put this into ye past past smal roled all over it then fire under & on ye cover of ye an hover will back it well/

it and full our tart bake it littel & cast it on beskels & serve it forty Jellyed Creame Take a quart of creame straine into it 8 yolkes of egges before it be quit boyled put put in 4 drops of rennet a spoonfull of rose water with cinomon & suger so dish it & when it is cold it is cold it will be like a gelly. Mrs Scols creame Tart Beat 6 spoonfulls of Rice very fine, blanch a quatter of ^ a pound of amonds & half a pint of very good creame boyling a quarter of an houer make a cake of of fine flower a yoalk of an egge some of yt cream with a pece of butter when it is well wrought role as much out as will cover a backing pan

To make a Candle, of Ale; or Muskedine, or an Aleberry Sett a pint of good Ale on the fyer, or milde good bear, scum itt, then ad to itt, thin slides stale White Bread ^les than a peny loafe as much as with boyling will thicken enough for eatinge, with 2 blades of macr. lome halfe an hower, then beating the yeolkes of 2 eggs the treadles taken out, either alone, but beter with 2 or 3 spoonfulls of Ale, or Sack, the ntake the Polsnet from the fyer, & put in the eggs stirring them well togeather least it curdle ^ sweeten it with suger or eate itt Hott. A muskedineone, differs onely in takeing itt, misted of Ale An Aleberry only differs in not putt in Eggs Mace Ale, differs from this in only boyling, a Crust, or Bottoms of a Manchett in sleed of Sliced bread, being onely used to drink

To make Oatemeale Candle Drye ouer Night some 2 or 3 spoonfulls of large clean pickt Oatemeale in an oven, if you intend to strain itt, which lookes hansomest, though not to hearty, then bruise it not toe small, & lay it a steep some 2 Howers, in ordinary bear, or White Wine, as much as will cover itt: then lett neer a Pint & a halfe of Ordinary Beer on the dyer, scum itt, to hott power itt with 2 or 3 blades of mace to the former, then strein it, & lett it to ye then ad mace y fyer again^ tell its boyld halfe awaye, then ad a pint of White Wine, boyling it only up two or three waumes to encorporate it to a thickness: to drink of it at Plesure . Some will only after drying the Oastemeale, beate it to a fine flower, & not straine itt...